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Some of the best wine on the planet comes from Oregon, and with this recipe Jenn Louis, the chef behind Lincoln Restaurant and Sunshine Tavern in Portland, has found a way to weave it into the Thanksgiving feast: as a boon companion to cranberries “Many deep red wines, or port, can overwhelm the punchy berry,” said Ms Louis
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This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.
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This easy cake recipe makes a good lemon-flavored cake perfect for any occasion.
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This spinach strata recipe takes crusty bread, spinach, and feta and bakes it into one easy breakfast or brunch dish.
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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A bright, colorful salad with linguini, carrots, green onions, and lightly cooked green beans gets an Asian taste from orange zest, toasted sesame oil and soy sauce, and a hint of heat from chopped serrano peppers.
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This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.
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This topping is a treat served on ice cream, frozen yogurt or banana splits. Try it as well with pound cake or angel food cake.
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Egg yolks, lemon juice and sugar are combined and stirred over gently simmering water until thick and creamy. Gelatin, lemon zest and then sweetened whipped egg whites are stirred in. Then this airy custard is spooned into a baked pie shell and chilled.
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In this recipe, a buttery shortbread crust is topped with a sweet-tart cranberry mixture and a crispy almond streusel.
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This grown-up punch is perfect for a winter cocktail party.
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This recipe turns sour cream cookies with a hint of lemon into delightful packages of love that look like little envelopes.